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| Brussels Sprouts |
And one little bit of information, brussels sprouts should always have an S on the end (brussels sprouts, not brussel sprouts).
The brussels sprouts and recipe came from the Berlage farm.
The Silver Spoon
1 1/2 pounds brussels sprouts, trimmed
1/4 cup butter
1/4 cup blanches almonds
1 garlic clove
Thinly pared rind of one lemon, chopped
1 1/2 teaspoons bread crumbs
Salt and pepper
Cook brussel sprouts in salted boiling water for 5 minutes,
then drain thoroughly. Place on serving dish and
keep warm. Heat half the butter in a skillet, add almonds
and garlic and stir-fry for a few minutes. Add
lemon rind, season with salt and pepper, and remove
from heat. Remove and discard garlic. Melt remaining
butter in a small pan and stir-fry the bread crumbs until
golden, then stir into the almond mixture. Spoon this
over the brussel sprouts and serve.I used only 1 tablespoon of butter and walnuts, and it was super-delicious. I'm already looking forward to next years sprouts
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| Fried Green Tomatoes |
Green tomatoes were staring me in the face, so I decided to try my friend Sooz's Fried Green Tomato recipe.
Fried Green Tomatoes
11/2 pounds green tomatoes cored and sliced
2/3 cup cornmeal
1/3 cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper
2/3 cup buttermilk
1 egg
2 cups oil
Place tomatoes on paper towel and let sit for 20 minutes, pat dry. Combine dry ingredients. In a separate bowl whisk in buttermilk and egg. Dip tomato in buttermilk and then cornmeal. Fry tomatoes in oil about 3 minutes per side.
I also made my last batch of fresh salsa yesterday. Oh fresh salsa, how we will ALL miss you.
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| Fresh Salsa |
FRESH SALSA
5 fresh tomatoes
1/4 cup cilantro
1 onion
5 cloves of garlic (we're garlic freaks)
1 packet of salsa seasoning mix
Yum-O!!
Look at these wonderful squash!!! But, I need recipes. Please let me know if you have a good squash recipe....I need a couple.
Thanks for reading,
Kristin
